It feels very strange to say that this blog has been in existence for 5 years. In those 5 years, I have experienced a lot of ups and downs. I've worked with some absolutely phenomenal people, met some amazing new blogger friends, and have continued to pursue my passion and love for both photography and food in a way I never could have envisioned. Yes, my dogs try to eat the food I'm photographing. No, my children don't quite understand why I say "I'm working" when I'm still at home. And yes, I will continue posting what I love here on this little site.
I've been thinking a lot about this blog and what I want it to be. For a while, I was overthinking it. I couldn't wrap my head around where I wanted it to go and it made me feel a little paralyzed. So, I stepped back and thought long and hard about what it is that made me feel so strongly that I needed to start Set the Table in the first place. During that time, I remembered the simple, important things that brought me to this place. It was never about the number of followers I have on Instagram or Facebook. It was always about sharing what I find beautiful about making and sharing food with friends, family, and strangers. That is what I hope to bring to you in Set the Table's 6th year. More of that.
So, today I want to share a recipe with you that could not be more simple: Blueberry Irish Scones. They are crisp on the outside, soft on the inside, and gently sweetened. They are perfect drenched in salted Kerrygold butter (one of my must-have staples from Trader Joe's) and a cup of tea. And they remind me of being in Ireland with my family last September, which always brings a smile to my face.
I hope you'll make these and let them fill your house with amazing smells before sharing them with the people you love most. They aren't fancy, but they are sure to bring comfort to anyone who bites into them fresh out of the oven.
Thank you to everyone who has supported me here at Set the Table for the past 5 years. I can't wait to see how this community grows in the years to come!
Blueberry Irish scones
Makes 8-10 scones
Prep Time: 35 minutes
Cook time: 17 minutes
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 5 teaspoons baking powder
- 1/4 cup sugar
- 1/2 cup dried blueberries (or currants, or cranberries)
- 1 stick unsalted butter, cubed and chilled
- 1 egg
- 1/3 cup heavy cream
- 3/4 cup milk
- cream for brushing tops
- Combine the dry ingredients in a large bowl with a whisk. Add the cubed butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture begins to resemble crumbs. Stir in the dried blueberries.
- In a 4 cup liquid measuring cup, whisk together the egg, cream and milk.
- Make a well in the dry ingredients and pour the wet ingredients slowly into the well. Use a fork to slowly and gently work the wet ingredients into the dry ingredients until it is mostly combined. Finish mixing the dough using your hand, being sure to keep a light touch. When the dough is combined (the dough will be craggy but should stick together) turn it out onto a floured surface. Pat it into a circle about 1 inch thick.
- Use a scone or biscuit cutter to cut the scones and place them on a parchment lined baking sheet. Gather the scraps, pat them out again and cut more scones. Brush the tops with cream and place the baking sheet in the refrigerator for 20 minutes and up to 8 hours.
- While the dough chills, move a rack to the top third of the oven and heat the oven to 425 degrees Fahrenheit.
- Bake the scones for 17 minutes until golden brown. The scones are best served warm from the oven.
*Notes: You can make these scones the night before and take them out of the fridge and put them in the oven the next morning. Great for brunch with friends or a special weekend treat!